2. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, cinnamon, and salt. With the electric mixer on low speed, blend for about 30 seconds. Add the butter and buttermilk and blend on low until moistened. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.

3. Whisk the eggs and coffee together (I did this when the coffee was still a little warm and there was no curdling), and add to the batter in 3 additions, scraping down the sides of the bowl and beating only until blended after each addition. Put the batter in the tins.

4. Baked for 38 to 40 minutes - and ate cake!

I made the chocolate frosting that I used for Jessica's birthday cake! It went pretty well because the cake wasn't overly sweet. You could barely taste the coffee! I'm not a huge coffee fan, so this was a pretty big deal.

This cake is just awesome. So soft and great flavor! I'll be making it again for sure.